GINGERED GREENS & TOFU

Marinade:
1/2 cup soy sauce
1/2 cup sherry
1/4 cup rice wine vinegar
3Tbs. brown sugar

2 tofu cakes (approx. 1.5 lb.)
1/4 cup peanut oil or vegetable oil
2 Tbs. grated fresh ginger
6 cups shredded greens (any variety)
3 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
pinch cayenne or splash of chili oil
Toasted cashews or peanuts

Bring marinade ingredients to a boil in a small saucepan. Simmer for 1 minute and remove from heat. Cut tofu into 1 inch squares, 1/2 inch thick, sprinkle with 2 tablespoons oil and marinade for 5 minutes. Prepare remaining ingredients. Broil tofu for 7-8 minutes per side until lightly browned. While tofu broils, heat 2 tablespoons oil in a wok or large skillet. Stir in the ginger and add greens. Stir constantly until the greens are heated through and wilted. Add lime juice, cilantro and cayenne. Remove from heat. Toss with tofu and marinade. Top with nuts if desired.

(contributed by CSA member, Katie Davison)

BROCCOLI AND BOK CHOY STIR-FRY

1 Tbs. peanut oil
1 red bell pepper, julienned (matchsticks)
1 green bell pepper, julienned
1 bunch green onions, chopped
1 cup broccoli florets
1 two-inch piece of ginger, grated
pinch of salt & pepper
1 lb. bok choy, shredded
2 Tbs. sherry
1 Tbs. soy sauce

Heat oil in skillet or wok. Stir-fry peppers, onions, broccoli, ginger, salt, and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry; cook 2 minutes. Sprinkle with soy sauce. Serve immediately. Serves 2.

(from Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition)

SIMPLE SOUP

3 c. chopped bok choy
1 small onion, sliced
1 c. cubed zucchini
2 strips kombu (sea vegetable), soaked & shredded
2 quarts vegetable stock or water
1 Tbs. miso
chopped green onions or chives, for garnish

Place bok choy, onion, zucchini, and kombu in soup pot and add stock. Bring to boil, reduce heat, and simmer 15 minutes. Add miso; heat 1 minutes (do not boil). Garnish with onions or chives. Serves 6.

(from Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition)

GARLICKY BOK CHOY SAUTÉ

3 Tbs. peanut oil
1 tsp. salt
1 1/2 lb. bok choy
4 garlic cloves, chopped


Heat wok or skillet over high for 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as a side dish.

(from Farm-Fresh Recipes, by Janet Majure)

BOK CHOY FISH NOODLE SOUP

1 1/2 lbs. cod or haddock
1/2 lb. whole-wheat noodles
8 c. stock
1 c. orange juice
1/2 c. soy sauce
1/4 c. lemon juice
1/4 c. dry sherry
1/2 c. grated ginger
1 carrot, cut in small pieces
1/2 red bell pepper, julienned
2 c. bok choy, chopped
3 scallions, thinly sliced

Cook noodles until al dente. Drain and set aside. In a large saucepan, combine stock, orange juice, soy sauce, lemon juice, and sherry. Bring to boil and add ginger, carrot, and bell pepper. Simmer 3 minutes. Add bok choy and simmer 3 minutes. Remove vegetables and set aside. Simmer fish in broth 5 minutes. Place noodles in individual soup bowls. Add layer of vegetables. Add serving of fish. Cover with soup broth. Top with scallions.